Savory Pie Dough

Once the dough has chilled, remove it from the refrigerator and let it sit at room temperature for a few minutes to make it easier to roll out. On a lightly floured surface, roll the dough into a circle or shape that fits your pie dish or tart pan.

If the dough cracks or breaks as you roll it out, just gently press it back together with your fingers. If it’s sticky, sprinkle more flour on your rolling surface and rolling pin.

For a standard pie or tart, aim for a circle that’s about 1/8-inch thick.

8. Fit the Dough into the Pan:

Carefully transfer the rolled dough to your pie or tart pan. Gently press it into the bottom and up the sides of the pan, trimming off any excess dough around the edges. If you’re making a traditional pie, you can crimp the edges with your fingers or use a fork to make decorative patterns.

Optional: For an extra flaky crust, you can refrigerate the dough-lined pie or tart shell for another 10-15 minutes before filling and baking. This step can help prevent shrinking while baking.

9. Bake Your Savory Pie or Tart:

Once the dough is prepared in the pan, you can proceed with filling and baking your savory pie or tart according to your recipe’s instructions. For some recipes, you may need to pre-bake the crust before adding the filling (especially for quiches or custard-based pies). If you’re blind baking, you can line the crust with parchment paper and fill it with pie weights or dried beans before baking at 350°F (175°C) for 15-20 minutes, then remove the weights and bake for an additional 5-10 minutes to finish.

Tips for Success:

• Cold Ingredients Are Key: Cold butter and water are essential for creating that flaky, buttery texture. Work quickly to avoid warming up the dough.
• Don’t Overwork the Dough: Handling the dough too much can cause it to become tough. Mix it gently and avoid over-kneading.
• Add Flavor: While this savory pie dough is delicious on its own, you can experiment by adding herbs and spices to the dough for extra flavor. Try adding dried thyme, rosemary, or garlic powder to enhance the taste and complement your savory filling.

What to Make with Savory Pie Dough:

• Quiche: A classic combination of eggs, cheese, and vegetables (or meats) baked in a savory pie crust.
• Meat Pies: A rich, hearty filling of ground beef or lamb, vegetables, and gravy, encased in a flaky crust.
• Vegetable Tarts: Roasted vegetables, cheeses, and fresh herbs baked into a delicious savory tart.
• Hand Pies: Perfect for single servings, these portable pies can be filled with anything from cheese and spinach to chicken pot pie filling.

Conclusion:

This savory pie dough recipe is simple to make, yielding a buttery, flaky crust that pairs perfectly with all kinds of savory fillings. Whether you’re making a classic quiche, a rich meat pie, or a savory vegetable tart, this dough will be your go-to for a delicious and satisfying base. With just a few basic ingredients and simple steps, you’ll be able to create a pie dough that elevates your savory dishes every time. Happy baking!